Consumer perception of cured pork meats: the added value of the organic attribute

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Title
Consumer perception of cured pork meats: the added value of the organic attribute
Authors
Keywords
-
Journal
CZECH JOURNAL OF FOOD SCIENCES
Volume 33, Issue No. 1, Pages 32-36
Publisher
Czech Academy of Agricultural Sciences
Online
2015-03-05
DOI
10.17221/233/2014-cjfs

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